Fresh goat cheese rolled in green pistachios, a crack of black pepper, and beside it Maison Perrotte’s raspberry and absinthe Larusée Bleue jam, whose sweet-tart fruit meets the spirit’s herbal depth in every bite.
Serves 4 · 10 min
- Roll a 5 oz (150 g) fresh goat cheese log in 1/4 cup (30 g) finely chopped pistachios.
- Set it on a serving plate and spoon 3 tbsp of the raspberry & Larusée Bleue absinthe jam alongside.
- Add a few fresh raspberries and a grind of black pepper.
- Serve with crackers or toasted baguette, topping each bite of cheese with a little jam.
The star of this recipe: Raspberry & Absinthe Larusée Bleue Jam, by Maison Perrotte.
